Should I Get a Kitchen Sets for My 2 Year Old

The answer to your question depends on how developed your child's fine motor skills are and if it would be an interest to her. You do not want to waste money on a kitchen set and her just simply walk away from it. Personally, I nanny for a two year old girl and she loves her kitchen set. She runs over and places the pretend food on plates and then pretends to eat it after placing it on the table. In all reality it helps your child develop coordination and brain stimulation. It may not seem like it, but your child is using quite a bit of brain stimulation. They have to think about the steps in preparing the food and presenting it while playing. Plus an added bonus is they get to learn how to clean up after themselves when they are done. Hope this helps! If you have any future questions maybe my site can help you.

1. What should I serve my in-laws next weekend?

You could make a lasagna with salad and rolls. Set everything out on your kitchen counter, food & plates & silverware included so people can help themselves. Have a bottle of wine, some drinks, glasses and a desert.

2. Need a new range but only have 30 amps

One way to avoid high loads is to replace the normal range with a combined microwave oven (MW grill oven) and separate induction plates.It has important advantages.In Europe, most domestic fires start in the kitchens. Pets and non-pet animals, sleep walkers, confused people or with memory leakage, small children, a long emotional telephone call - normal ovens and plates have a certain risk.A MW oven can only operate if the door is closed, and the time is automatically limited. Induction plates do only operate if a pot or pan is put on the plate, and the time is limited, too. An induction plate is much faster then other electric plates and can be even faster then a gas plate.But it is important to have a fine temperature adjustment control - a lot of induction plates have steps of only 20 degree Celsius. And the cooling fans for the power electronics can be very noisy - fine temperature adjustments and low noise levels are important features.The low temperature of the plate is saving time and energy in multiple ways - f.e. the danger of burning-ins in the plates or their surrounding from over-boilings is much less saving again energy/chemical detergents and time.The volume of a MW is smaller needing less energy for 1 or 2 pizza, and it allows a mixture of hot air plus microwave, which gives an excellent result. No asymmetric heating (front raw, backside burnt) since the pizza will be rotating on the plate.And of course, it is more environment-friendly by less power consumption to get the same results. And by less consumption of chemicals and water/energy to clean over-boiled and burnt-in residuals on the plates. House settings, underground movements, traffic etc. can have an influence on the angle of the cooktops/plates. The oil would accumulate at one place.With a separate induction unit, the level incl. pan can be easily adjusted to zero degree via wedges, thus saving oil resp. equalizing the oil/heat level all over the pan. This seems to be a minor issue, but helps to minimize the oil/fat consumption and to minimize partly overheated/burnt food. Here is an example of a 50 year old small 8m2 kitchen, where the old kitchen board with openings for the range plates and fridge was replaced with a simple one without any hole.Thanks to the flat induction plates, a big board area is now available if the plates are hooked up. And if somebody wants to cook on the terrace or balcony - or needs just plates to keep the food warm, it is very easy with those mobile plates.The old huge oven space can now serve as storage area for bottles, food, big pots etc. Or it can serve for a 2nd dish washer, which will be used in interleave mode. That way, some storage for the dishes will be saved and the time to put the clean dishes into the cupboards. The multi-mode MW has 4 wooden sticks beneath in order to clamp a tray which is convenient for (dis-) charging and brushing/cleaning the MW (3rd hand).

3. Do you handwash your dishes or do you use your dishwasher? ?

I do both , I put the skillets , pots , plates ,bowls etc ...In the dishwasher , and I hand wash the cups and silverware , and the reason I hand wash them is because almost everytime I would put them in the dishwasher when I took them out the looked as if they had dry sand in them ....and it was so hard to wash out after that . .. but I guess it was the food going up into them in the top , but nothing else would be like that ...and I even use that rinse agent stuff , but yeah I do both

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to bathe glass and mirrors. For some reason it wo not streak. additionally to paper practice pets, to wrap up glass and fragile products for shifting, to kindle a hearth in a hearth or wood range, to line the backside of a poultry cage. there is lots which could be executed with newspaper besides merely examining it1. What to do to cast iron when it begins to rust.?re season it2. What are the benefits of using a cast iron skillet?The food absorbs some of the iron which is good for your body. After it is well-seasoned, a cast-iron skillet is as good as any Teflon pan.3. Does beef/pork stew require a dutch oven?It can. There's nothing wrong with braising or stewing with a stainless steel pot. Just know that if you brown your meat before stewing it, it will cook faster in a stainless steel pot than in a cast iron or enameled cast iron pot, because cast iron retains heat well and conducts it evenly. So be careful not to over-brown your meaty bits. Sometimes, braising on the stovetop is desirable, especially if you want to further reduce your liquid. When we cook in our commercial kitchen, half the time we braise in the oven with our enamel-ware, the other half we do in a stainless steel stockpot on the stove4. How do I remove rust from a cast iron pan?coat it in cooking oil, let it sit for a week, then wipe it clean if its still there, try it again5. Does anybody own a cast iron "pizza stone"?I have a Pizza Stone...but it is not Cast Iron6. Is there something you can put on cast iron to keep it from rusting?if you can, heat the iron up with torch (or even put it on a bed of coals or a big bbq grill) when its hot rub it down with parrifin wax or beeswax. this is the ols timers way of preserving iron and will leave a nice shiny black finish....especially if you do it two or three times.7. What can I use to disinfect a wet area of a crawlspace basement?Cast iron does rust away with time so older lines are very prone to this problem. You can get a sleeve that will fit over the pipe to stop the leak, or better yet, just replace the line to prevent future pin holes8. Is Cast iron safe to cook with?Yes it is safe to cook with and you get better flavor when you do not wash it! Just wipe it clean with a wet paper towel. You should rent "Meet the Fokkers". Someone is complimenting the Dustin Hoffman character (Mr. Fokker) on his fritattas, and he said, "I never wash the pan!" and you think he's joking, but for those "in the know", we know that's entirely true!9. what is steel made of?Steel is an alloy consisting mostly of iron, with a carbon content between 0.2 and 1.7 or 2.04% by weight (C:1000-10,8.67Fe), depending on grade. Carbon is the most cost-effective alloying material for iron, but various other alloying elements are used such as manganese, chromium, vanadium, and tungsten. Carbon and other elements act as a hardening agent, preventing dislocations in the iron atom crystal lattice from sliding past one another. Varying the amount of alloying elements and form of their presence in the steel (solute elements, precipitated phase) controls qualities such as the hardness, ductility and tensile strength of the resulting steel. Steel with increased carbon content can be made harder and stronger than iron, but is also more brittle. The maximum solubility of carbon in iron (in austenite region) is 2.14% by weight, occurring at 1149 C; higher concentrations of carbon or lower temperatures will produce cementite. Alloys with higher carbon content than this are known as cast iron because of their lower melting point. Steel is also to be distinguished from wrought iron containing only a very small amount of other elements, but containing 1-3% by weight of slag in the form of particles elongated in one direction, giving the iron a characteristic grain. It is more rust-resistant than steel and welds more easily. It is common today to talk about 'the iron and steel industry' as if it were a single entity, but historically they were separate products. Though steel had been produced by various inefficient methods long before the Renaissance, its use became more common after more efficient production methods were devised in the 17th century. With the invention of the Bessemer process in the mid-19th century, steel became a relatively inexpensive mass-produced good. Further refinements in the process, such as basic oxygen steelmaking, further lowered the cost of production while increasing the quality of the metal. Today, steel is one of the most common materials in the world and is a major component in buildings, tools, automobiles, and appliances. Modern steel is generally identified by various grades of steel defined by various standards organizations Material properties Iron, like most metals, is not usually found in the Earth's crust in an elemental state. Iron can be found in the crust only in combination with oxygen or sulfur. Typical iron-containing minerals include Fe2O3-the form of iron oxide found as the mineral hematite, and FeS2-pyrite (fool's gold). Iron is extracted from ore by removing the oxygen by combining it with a preferred chemical partner such as carbon. This process, known as smelting, was first applied to metals with lower melting points. Copper melts at just over 1000 C, while tin melts around 250 C. Cast iron-iron alloyed with greater than 1.7% carbon-melts at around 1370 C. All of these temperatures could be reached with ancient methods that have been used for at least 6000 years (since the Bronze Age). Since the oxidation rate itself increases rapidly beyond 800 C, it is important that smelting take place in a low-oxygen environment. Unlike copper and tin, liquid iron dissolves carbon quite readily, so that smelting results in an alloy containing too much carbon to be called steel. Even in the narrow range of concentrations that make up steel, mixtures of carbon and iron can form into a number of different structures, with very different properties; understanding these is essential to making quality steel. At room temperature, the most stable form of iron is the body-centered cubic (BCC) structure ferrite or -iron, a fairly soft metallic material that can dissolve only a small concentration of carbon (no more than 0.021 wt% at 910 C). Above 910 C ferrite undergoes a phase transition from body-centered cubic to a face-centered cubic (FCC) structure, called austenite or -iron, which is similarly soft and metallic but can dissolve considerably more carbon (as much as 2.03 wt% carbon at 1154 C). As carbon-rich austenite cools, the mixture attempts to revert to the ferrite phase, resulting in an excess of carbon. One way for carbon to leave the austenite is for cementite to precipitate out of the mix, leaving behind iron that is pure enough to take the form of ferrite, resulting in a cementite-ferrite mixture. Cementite is a stoichiometric phase with the chemical formula of Fe3C. Cementite forms in regions of higher carbon content while other areas revert to ferrite around it. Self-reinforcing patterns often emerge during this process, leading to a patterned layering known as pearlite (Fe3C:6.33Fe) due to its pearl-like appearance, or the similar but less beautiful bainite. Iron-carbon phase diagram, showing the conditions necessary to form different phases.Perhaps the most important polymorphic form is martensite, a chemically metastable substance with about four to five times the strength of ferrite. A minimum of 0.4 wt% of carbon (C:50Fe) is needed to form martensite. When austenite is quenched to form martensite, the carbon is "frozen" in place when the cell structure changes from FCC to BCC. The carbon atoms are much too large to fit in the interstitial vacancies and thus distort the cell structure into a body-centered tetragonal (BCT) structure. Martensite and austenite have an identical chemical composition. As such, it requires extremely little thermal activation energy to form. The heat treatment process for most steels involves heating the alloy until austenite forms, then quenching the hot metal in water or oil, cooling it so rapidly that the transformation to ferrite or pearlite does not have time to take place. The transformation into martensite, by contrast, occurs almost immediately, due to a lower activation energy. Martensite has a lower density than austenite, so that transformation between them results in a change of volume. In this case, expansion occurs. Internal stresses from this expansion generally take the form of compression on the crystals of martensite and tension on the remaining ferrite, with a fair amount of shear on both constituents. If quenching is done improperly, these internal stresses can cause a part to shatter as it cools; at the very least, they cause internal work hardening and other microscopic imperfections. It is common for quench cracks to form when water quenched, although they may not always be visible. Iron ore pellets for the production of steel.At this point, if the carbon content is high enough to produce a significant concentration of martensite, the result is an extremely hard but very brittle material. Often, steel undergoes further heat treatment at a lower temperature to destroy some of the martensite (by allowing enough time for cementite etc. to form) and help settle the internal stresses and defects. This softens the steel, producing a more ductile and fracture-resistant metal. Because time is so critical to the end result, this process is known as tempering, which forms tempered steel. Other materials are often added to the iron/carbon mixture to tailor the resulting properties. Nickel and manganese in steel add to its tensile strength and make austenite more chemically stable, chromium increases hardness and melting temperature, and vanadium also increases hardness while reducing the effects of metal fatigue. Large amounts of chromium and nickel (often 18% and 8%, respectively) are added to stainless steel so that a hard oxide forms on the metal surface to inhibit corrosion. Tungsten interferes with the formation of cementite, allowing martensite to form with slower quench rates, resulting in high speed steel. On the other hand sulfur, nitrogen, and phosphorus make steel more brittle, so these commonly found elements must be removed from the ore during processing. When iron is smelted from its ore by commercial processes, it contains more carbon than is desirable. To become steel, it must be melted and reprocessed to remove the correct amount of carbon, at which point other elements can be added. Once this liquid is cast into ingots, it usually must be "worked" at high temperature to remove any cracks or poorly mixed regions from the solidification process, and to produce shapes such as plate, sheet, wire, etc. It is then heat-treated to produce a desirable crystal structure, and often "cold worked" to produce the final shape. In modern steel making these processes are often combined, with ore going in one end of the assembly line and finished steel coming out the other. These can be streamlined by a deft control of the interaction between work hardening and tempering.
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